When you’re craving a comforting yet elegant dinner, Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes is a perfect choice. This dish combines juicy, golden-brown chicken breasts with a rich mushroom cream sauce and crispy roasted baby potatoes for a balanced, satisfying meal.
Ideal for family dinners, cozy evenings, or even casual entertaining, this recipe delivers restaurant-style flavor with simple, everyday ingredients.

Why Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes Is a Dinner Favorite

This recipe stands out because it hits all the right notes for a great dinner:

Pan-seared chicken creates a flavorful, golden crust
Creamy mushroom sauce adds richness without overpowering
Roasted baby potatoes provide a hearty, comforting side
The dish feels indulgent but remains easy to prepare

Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes is the kind of dinner that feels special without being complicated.

Ingredients List

For the Pan-Seared Chicken

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder

the Creamy Mushroom Sauce

2 tablespoons butter
200 g (7 oz) mushrooms, sliced
2 cloves garlic, minced
240 ml (1 cup) chicken broth
180 ml (¾ cup) heavy cream
1 teaspoon Dijon mustard (optional, for depth)
Salt and black pepper, to taste
Fresh parsley, finely chopped (for garnish)

For the Roasted Baby Potatoes

700 g (1½ lb) baby potatoes, halved
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon dried thyme or rosemary

Required Kitchen Tools

Large skillet or frying pan
Baking sheet or roasting tray
Saucepan (optional, if reheating sauce)
Mixing bowls
Sharp knife and cutting board
Measuring cups and spoons

These basic tools are enough to prepare Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes smoothly from start to finish.

Step-by-Step Preparation Instructions

1: Roast the Baby Potatoes

Preheat your oven to 200°C (400°F).

Wash and halve the baby potatoes, then place them on a baking sheet. Drizzle with olive oil and season with salt, pepper, and dried thyme or rosemary. Toss until evenly coated.

Spread the potatoes in a single layer and roast for 30–35 minutes, flipping once halfway through, until golden brown and crispy on the outside while tender inside.

2: Season and Pan-Sear the Chicken

Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5–6 minutes per side until golden brown and cooked through. The internal temperature should reach 75°C (165°F).

Remove the chicken from the pan and set aside, keeping it warm.

3: Prepare the Creamy Mushroom Sauce

In the same skillet, reduce heat to medium and add butter. Once melted, add the sliced mushrooms and sauté for 5–6 minutes until they release their moisture and turn golden.

Add minced garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.

Stir in the heavy cream and Dijon mustard (if using). Simmer gently for 4–5 minutes until the sauce thickens. Season with salt and pepper to taste.

4: Combine and Finish

Return the pan-seared chicken to the skillet, spooning the creamy mushroom sauce over the top. Let everything simmer together for 2–3 minutes so the flavors meld.

Garnish with freshly chopped parsley just before serving.

How to Serve Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes

To serve Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes, place a portion of roasted potatoes on the plate, add sliced chicken breast, and generously spoon mushroom sauce over the chicken.

For an extra touch:

Add steamed green beans or broccoli
Serve with a simple green salad
Finish with cracked black pepper or extra parsley

Helpful Tips for Best Results

Always pat the chicken dry to achieve a good sear
Do not overcrowd the pan when cooking chicken
Let mushrooms brown properly before adding liquid
Simmer the cream sauce gently to prevent separation
Roast potatoes on high heat for crispiness

Variations and Custom Ideas

Use chicken thighs instead of breasts for extra juiciness
Add parmesan cheese to the sauce for a richer flavor
Swap baby potatoes for mashed potatoes or rice
Add spinach or peas to the sauce for extra vegetables

This recipe is versatile and adapts well to your preferences and what you have on hand.

Approximate Nutritional Value (Per Serving)

Calories: ~650 kcal
Protein: ~40 g
Carbohydrates: ~45 g
Fat: ~35 g
Fiber: ~5 g

Nutritional values are approximate and depend on portion size and ingredients used.

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days
Reheat gently on the stovetop with a splash of broth or cream
Avoid high microwave heat to keep the sauce smooth

Frequently Asked Questions

Can I make this dinner ahead of time?
Yes. You can roast the potatoes and prepare the sauce ahead, then reheat gently before serving.

Can I freeze this recipe?
The chicken freezes well, but the cream sauce is best enjoyed fresh.

What mushrooms work best?
Button mushrooms, cremini, or a mix of wild mushrooms all work beautifully.

Why This Recipe Works for Dinner

Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes works so well as a dinner because it combines comfort, flavor, and balance. The creamy sauce feels indulgent, the chicken is satisfying, and the potatoes make it a complete, filling meal.

It’s easy enough for a weeknight dinner yet impressive enough for guests.

Conclusion

If you’re searching for a reliable, flavorful, and comforting deserves a spot in your regular rotation. It brings together classic ingredients in a way that feels rich, hearty, and deeply satisfying.]

Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes

Juicy pan-seared chicken breast served with a rich, velvety mushroom cream sauce and tender roasted baby potatoes. A comforting, restaurant-style dinner that’s simple yet elegant.

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Ingredients Method Notes

Ingredients

Ingredients Serves 2
For the Chicken
2 chicken breasts
Salt and black pepper to taste
1 tsp paprika
1 tsp garlic powder
1 tbsp olive oil
1 tbsp butter
For the Creamy Mushroom Sauce
1 tbsp butter
200 g 7 oz mushrooms, sliced
2 cloves garlic minced
¾ cup heavy cream or cooking cream
½ cup chicken broth
½ tsp dried thyme or Italian seasoning
Salt and black pepper to taste
Fresh parsley chopped
For the Roasted Potatoes
400 g 14 oz baby potatoes
1 tbsp olive oil
Salt and black pepper
½ tsp dried herbs thyme or rosemary

Method

Instructions
Roast the Potatoes
Preheat oven to 200°C / 400°F.
Wash and halve the baby potatoes.
Toss with olive oil, salt, pepper, and herbs.
Roast for 30–35 minutes, turning once, until golden and tender.
Cook the Chicken
Season chicken with salt, pepper, paprika, and garlic powder.
Heat olive oil and butter in a skillet over medium heat.
Cook chicken 5–6 minutes per side until golden and fully cooked.
Remove from pan and keep warm.
Make the Mushroom Cream Sauce
In the same pan, melt butter.
Add mushrooms and sauté 4–5 minutes until golden.
Add garlic and cook for 30 seconds.
Pour in chicken broth and cream, stirring gently.
Add thyme, salt, and pepper.
Simmer 3–5 minutes until thick and creamy.
Combine
Slice the chicken breast.
Spoon the mushroom cream sauce generously over the chicken.
Sprinkle with fresh parsley.
Serving
Serve the creamy mushroom chicken with roasted baby potatoes. Add steamed vegetables or a fresh green salad if desired.

Notes

Tips

Don’t overcrowd the pan when cooking mushrooms to keep them golden.

Add a splash of white wine to the sauce for extra depth.

Parmesan cheese can be added for a richer sauce.